A small note on vegetarian/vegan recipes on my website. A vegetarian does not eat any meat, poultry, game, fish, shellfish or by-products of slaughter. And it is in the last bit that it can get a bit difficult, it is not always clear if an ingredient is animal derived, and it can be in products where you don’t expect it as well. So make sure you read food labels well! Gelatin, which is used in making desserts and is omnipresent in jellies and jelly-like candies, is derived from animal bones. Not all cheeses are suitable for vegetarians, because non-vegetarian cheeses are made with rennet from a calves stomach. And there is quite a list of E numbers (like E120 carmine, from crushed female cochineal insect) and additives that are not suitable for vegetarians either. There are also processes which use animal products, like bone char as filter for refined sugar, and isinglass (from the swim bladders of fish) or egg whites are sometimes used for the clearing of beer/wine/cider, but where the animal ingredient is not present in the final product. An extensive list can be found here (I’m not really into PETA, but they do have the most extensive list on animal derived products that I could find) and you can find a list of E numbers that can have an animal origin over here.
For vegans, it is a bit more strict: vegans do not eat dairy products, eggs, or any other products which are derived from animals including honey. So the list of unsuitable ingredients, E numbers and additives gets longer as well, for example lactose and casein (from milk) and lecithin (sometimes from eggs) are not suitable to eat. Vegans usually don’t use wool, leather and silk either, and will use toiletries that don’t contain animal derived products and aren’t tested on animals.
Not all vegetarians and vegans are similar, some may want to avoid all possible traces of animal products and will avoid all the things mentioned above, others may not be that strict about it. It often depends on the reason why someone has become vegetarian/vegan. When you are vegetarian or vegan yourself, you will know what you will and will not eat and you can adjust my recipes accordingly. When you are not vegetarian or vegan yourself, but cook for someone who is, just ask how strict they are to make sure you’re not feeding them something that they don’t want to eat, but you’re not sweating over something they don’t care about either. Common pitfalls in cooking for vegetarians: using beef or chicken stock in a dish for a vegetarian, using non-vegetarian cheeses, using worcestershire sauce (contains anchovies). Common pitfalls in cooking for vegans: using butter (margarine isn’t always vegan either!) or a splash of cream, using pasta/noodles that contain eggs or bread that contains egg/milk. And of course always read food labels, because you never know what is lurking in there.

Below are the products I generally have in my pantry. It is well-stocked, so I can always make something even when I cannot go to a shop, and it is easy to jazz up a dish with some spices if necessary, and having everything available for most curries.

Dried herbs and spices
Salt (fine and coarse sea salt)
Special salt (I have Himalaya, very salty and pink; Black, has a smoky flavour)
Black pepper (invest in a good mill, it is worth it)
White pepper
Szechuan pepper